Difficulty: Medium (2/5)
Cook the lentils in three times their volume of cold water, adding the garlic, minced onion, and bouquet garni. Bring to a boil, cover, and simmer over low heat for 20 minutes.
Drain the cooked lentils and set aside.
Prepare the vinaigrette: Whisk together the vinegar, lemon juice, salt, pepper, and mustard. Gradually incorporate the sunflower oil and 10 cl of walnut oil.
Trim and degrease the kidneys, cut into large dice, and sear quickly on all sides in the remaining walnut oil. Drain on a strainer.
In a salad bowl, toss the lentils with the vinaigrette. Plate two quenelles of lentils per serving, top with the warm kidneys, and sprinkle with broken walnuts.
Serve the salad lukewarm.
Recipe courtesy of Chef Hubert.
